Strawberry Trifle

Summer is quickly coming to an end, but there is still time for a few more BBQ’s! So today we are sharing this delicious strawberry trifle with you. Not to sweet, super easy to make and the perfect addition to any meal (especially if you love whipped cream)!
1 Half Container Fresh Organic Strawberries 
Whipped-cream
 

Angel Food Cake 

Cake Ingredients:

1 1/2 Cups Powdered Organic Sugar 
1 Cup Organic Sifted Pastry Flour
1 1/2 Cups Free Range Egg Whites (11-12 Large Eggs)
1 1/2 Teaspoons Cream of Tartar 
1 Teaspoon Vanilla Extract
1 Cup Organic Sugar 
1/4 Teaspoon Celtic Sea Salt
 

Directions:

Sift together powdered sugar and flour together twice. In a large bowl beat egg whites, cream of tartar, Vanilla, and salt until you get soft peaks. Slowly add organic sugar about two tablespoons at a time until stiff peaks appear. Place one-quarter of flour mixture back in your sifter and sift over eggs. Fold in by hand gently. Repeat this for the rest of the mix. Pour into an ungreased bundt pan. Bake on your lowest rack at 350 degrees about 40 minutes or until a toothpick inserted comes out clean. Remove from oven and invert pan. Cool completely. Serves 12. 

Whipped-cream

Ingredients:

1 Small Container Organic Heavy Cream 
Stevia Drops (to taste)
1 Teaspoon Vanilla
 

Directions:

Take beaters and bowl and put it in the freezer until cold. Put Stevia drops into the cream to taste. Put it in a bowl and beat on high until stiff peaks appear. 

Trifle

Directions:

Cut up angel food cake and strawberries. Layer Cake, berries and whipped cream. Top off with berries and whipped cream.
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